Fresh Vegetable Salad with Yogurt Dressing
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
233
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 45.5 μg | (76 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 1,206 mg | (30 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- salt
- 2 Zucchini
- 150 grams Peas
- 2 Bell pepper (Red and yellow)
- 2 Tomatoes
- 1 Red onion
- 150 grams Corn kernel (canned)
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 1 pinch sugar
- 2 Tbsps scallions
Preparation steps
1.
Peel the potatoes, rinse, chop and bring to a boil in salted water. Cook until tender, about 15 minutes. Rinse zucchini, trim and cut into thin strips. Add zucchini and peas to the potatoes during the final 1-2 minutes of cooking time and continue cooking. Then drain, rinse in cold water and drain in a colander.
2.
Rinse bell peppers, trim and cut into strips. Rinse the tomatoes, cut into quarters, remove seeds and cut into strips. Peel onion, halve and cut into strips. Drain the corn and mix with all the prepared ingredients. Divide among bowls or plates.
3.
Mix yogurt with lemon juice, 1-2 tablespoons of water and sugar. Season with salt.
4.
Drizzle dressing over the vegetables and serve sprinkled with chives.
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